I prepared the veg-goat cheese the day before, you can find the recipe here among Base Recipes, but if you do not fancy going to look ;) I going to tell you how to do, it is very simple.

Pour the yogurt in a bowl, season with salt and lemon juice.

Then pour it in a cheesecloth or in a linen handkerchief resting on a fine strainer, in turn supported on a container that can collect the serum that will drop.

Tie the cheesecloth or handkerchief creating a bundle. Leave it in the refrigerator for a night.

Ready! Very good everywhere... But we now use it for our uramaki!

Wash and remove with a vegetable peeler the cucumber a strip yes and a strip no, so you get a beautiful visual effect. Cut discs of about 2.5 cm thick, with a corer, remove the central part with the seeds, salt lightly massaging the pieces with your hands and left out.

Dress your veg-goat cheese with a tablespoon of olive oil and a bit of wild fennel (or mint or dill) and mix well. If necessary add salt.

Toss the pumpkin into cubes with a pinch of salt, a little oil and a few needles of rosemary.

Cut the pepper into cubes flap.

Now compose your dish: filled with veg-goat cheese the cucumbers, put one piece of pumpkin and one pepper on each, decorate with the black sesame and some flower petal...

The crisp of the cucumber and pepper is perfect with creamy veg-goat cheese and soft pumpkin!